Brown Butter Cranberry Lime Muffins

Cranberries are a major commercial crop of New Jersey, which means that I can buy them fresh by the pound at the market — you may not find this to be exciting, but I really do.

Around this time of year I try to find at least 14 (give or take a few) ways use cranberries, and here's a distinctly fabulous (and interesting) muffin recipe that I adapted from Joy the Baker's lovely site.

This muffin isn't overly sweet thanks to the tartness of the cranberries — a tartness I very much appreciate. Then you have the browned butter, which creates a different flavor than you may be used to in an average muffin. And finally the scent of lime emanating from the container these were stored in — heavenly! I added some turbinado (raw, natural) sugar to the top for a sweet crunch.

Browned Butter Cranberry Lime Muffins (makes 12 muffins)

Ingredients:
7 tbsp. unsalted butter

1/3 cup milk (I used 2%; Joy used whole; I don't recommend skim)
1 whole egg
1 egg yolk
1 tsp. vanilla extract
1 tbsp. lime zest (about 1 lime)
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 cups fresh cranberries
1/4 cup turnbinado sugar for topping

Directions:

• Move your top rack to the upper third of the oven and preheat oven to 350 degrees. Line muffin pan with paper or foil liners.
• Brown the butter. To do so, melt the butter in a small saucepan over medium heat, keeping a close eye on it. Cook down the butter until little brown bits appear in the bottom of the pan. It will foam, you'll hear crackling, but not to worry — this is a good thing! Once the color of the butter starts to turn slightly golden, it will begin to brown fairly quickly. Remove from heat and let cool in a heat-proof bowl.
• In a separate bowl, whisk the milk, egg, egg yolk, vanilla, and lime zest until combined. Once the brown butter is no longer hot (warm is okay), whisk it into the mixture. If you whisk the brown butter into the mixture while it's still piping hot, you'll cook the eggs — not good.
• Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add the wet mixture and stir gently just until combined. Then fold in the cranberries.
• Divide the batter among the 12 muffin cups evenly. Generously sprinkle the tops with turbinado sugar.

• Bake until golden and a toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes. Place pan on a cooling rack for about 15 minutes, then remove from the pan. 

Then devour. And then write me a note to say whether you enjoyed this recipe (optional). And a Happy Cranberry Season to you and yours!